These colorful wonders are a great addition to any outdoor get-together.
Recipe adapted from National Dairy Council.
You can use any of your favorite vegetables (or fruit!) and see how many colors you can fit on one skewer! Serve with skinless chicken and whole wheat pasta salad for a satisfying summer meal.
2 cups fresh vegetables cut into 1-inch chunks (suggestions: bell peppers, cucumbers, zucchini, tomato (cherry or grape), radish, spinach leaves, and mushrooms)
4 ounces of reduced fat cheddar cheese, cut into small cubes
1 cup plain, fat free yogurt
1 tablespoons minced cilantro
2 tablespoons minced scallions
2 tablespoons fresh lime juice
Alternate vegetables and cheese cubes on skewer. To create the salad, use spinach leaves and ribbon around vegetables.
In a small bowl, combine the yogurt, cilantro, scallions and lime juice. Set aside for at least an hour to allow flavors to meld. Will keep 3 to 4 days in refrigerator.
Per serving: 90 calories, 2 g total fat, 1 g saturated fat, 7 g carbohydrates, 11 g protein, 220 mg sodium, 156 mg potassium, 11 mg magnesium, 244 mg calcium